Deep purple salad

I sometimes have mixed feelings about red cabbage - especially when it's over-spiced and served as a side dish that obliterates every other flavour on your plate. Instead, here's a quick, light red cabbage dish that also happens to work well with leftover Christmas turkey, ham, pork pie or cheese - or just for when you want something lighter if you've eaten a bit too much over Christmas and New Year.

This dish is based loosely on a recipe from BBC Good Food, but I've adapted it with a lighter, low-fat dressing, and left out the raw onion which I find a bit overpowering.

Ingredients

Serves 4 or more

Half a small red cabbage
1-2 apples
25g / 1oz walnut halves
Juice of half a lemon
1 tbsp cranberry sauce
 Pomegranate seeds (optional)

Method 

Slice the cabbage as finely as you can, then chop the slices up a bit. Cut the apples into small pieces (I core them but don't bother to peel). Mix the cabbage and the apple with the lemon juice and cranberry sauce. Garnish with the walnut halves and the pomegranate seeds, if using.

Any leftovers will keep in the fridge for several days.